Dulce de leche

Dulce de leche

Argentinian caramel sauce

By
From
South American Grill
Makes
395 g
Photographer
Bonnie Savage

Dulce de leche translates as ‘milk jam’ or ‘milk candy’ and is a simple thick and rich caramel sauce that is made using a tin of condensed milk. It is a staple in every Argentinian kitchen and is commonly available pre-made in tins. It has a multitude of uses — it can be added as a filling to cakes, biscuits, crepes and doughnut-type desserts. It can also be served with ice cream or as a filling for alfajores.

Ingredients

Quantity Ingredient
395g tinned condensed milk

Method

  1. To make the caramel sauce using a pressure cooker, place a trivet in the base of a pressure cooker. Set the tin of condensed milk on top and cover completely with water. Bring to high pressure over high heat and cook for 1 hour, adjusting the heat as needed to maintain the pressure. Remove from the heat and allow the pressure to release completely before opening. Carefully remove the tin using kitchen tongs and a tea towel and set aside to cool completely before opening — the result will be a thick golden brown caramel.
  2. To make the caramel sauce using a saucepan, place the tin of condensed milk in a medium-sized saucepan. Cover completely with water and bring to the boil over high heat. Reduce the heat to low and simmer for 3 hours, topping up with boiling water as required, so the tin is always completely submerged. Remove from the heat and then carefully remove the tin from the hot water using kitchen tongs and a tea towel. Set aside and allow the tin to cool completely before opening.
  3. Any leftovers can be stored in an airtight container in the refrigerator for up to 2 weeks, although it is unlikely to last this long — it’s delicious!
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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